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Ingredients
Ingredients
200 g of fresh or cold-smoked salmon, sliced (I choose smoked salmon bellies, which are a byproduct of fillets, so it is cheap, does not contain bones, and is rich in flavour)
1.5 L vegetable or fish stock (can be from a cube)
olive oil for cooking
½ onion
2 garlic cloves, crushed
2 allspice (also known as Jamaica pepper / pimenta), crushed
4 - 5 juniper berries, crushed
Pinch of ground black pepper
2 carrots, thinly sliced
5 - 6 potatoes, diced
Salt to taste
200 g frozen peas
For serving
fresh dill, finely chopped
sour cream or plant based alternative
Method
Method
Heat the oil in a pot and add in the salmon, let it cook for a few minutes.
2. Add about 1.5 L of vegetable or fish stock. Once it starts bubbling, reduce the heat a little and continue cooking on a medium heat.
3. Add half of an onion (whole or chopped), garlic and the spices as well as the carrots to the pot.
4. Let it boil for a few minutes and then add in the diced potatoes.
5. When the potatoes and carrots are soft, add salt to taste if necessary.
6. Then add peas. The moment the water resumes bubbling, cook for 1 - 2 more minutes.
7. Serve topped with fresh dill and a spoon of sour cream.
Time: 40 minutes
Servings: 4
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